Luscious fish pie

Luscious fish pie

Mmmm... yum! This fish pie is a delicious combo of flaked smoked fish and fresh salmon fillets with a creamy vegetable sauce topped with mashed potato.

ingredients

olive oil

1 onion, finely chopped

1 carrot, peeled and finely chopped

120g baby spinach leaves

1 cup milk

1 tsp dry mustard powder

1 tbsp cornflour, mixed with a little water

1 cup grated tasty cheese

juice of 1 lemon

600g fresh salmon, cut into 2cm chunks

250g smoked fish (not the sliced variety), flaked

4 eggs, boiled, peeled and diced

2 cups mashed potato

cooking spray

1 carrot, optional, to decorate

method

Preheat oven to 220°C or 200°C fan-forced.

Heat olive oil in a heavy-based pan and saute onion and carrot until soft.

Add spinach and stir until just wilted. Add milk, bring to a simmer, stir in mustard powder and cornflour mixture.

Stir until mixture thickens. Stir in cheese. Remove from the heat. Stir in lemon juice.

Arrange salmon and smoked fish in a flat-bottomed casserole dish.

Sprinkle egg on top. Pour over creamy vegetable sauce.

Place dollops of mashed potato on top and smooth across entire surface. Spray with a little cooking spray.

Bake for 35-40 minutes until piping hot and golden. Decorate with fish shapes cut from raw carrot slices for novelty effect. Serve with salad or veg.

notes

Rather than boiling the buggery out of eggs, I simply bring them to an initial boil, then turn off the heat, put a lid on the saucepan and leave them for 10 minutes. Stops them bursting at the seams etc. My mother-in-law taught me that, clever woman.

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